Tomatillo Salsa

by on April 21, 2014
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  • 1 lb tomatillos . husked and washed
  • 1 TBL salt
  • 1/4 white onion (cut into pieces)
  • 2 jalapeños or serrano (halved with seeds removed)
  • 3 cloves of garlic (halved)
  • Lots of cilantro
  • 1/2 teaspoon ground cumin
  • 1 avocado
  • Zest and juice from 2 limes


  1. Put whole tomatillos in a pot
  2. Cover with water plus 1 TBL salt
  3. Boil for 15 minutes
    ALTERNATELY you can quarter the tomatillos and brown them in a hot cast iron skillet OR bake them at 350º for about ten minutes
  4. Remove tomatillos
  5. Add onion and garlic
  6. Remove water so they are just barely covered
  7. Let onion and garlic blanche in boiling water for about 5 minutes
    ALTERNATELY if you are using a cast iron skillet, put your onion and garlic in with the tomatillos
  8. Whatever the method you use to cook your tomatillos, garlic and onion, continue to step 9 and proceed till the end of the recipe
  9. Meanwhile, put quartered tomatillos and put into a blender
  10. Add onion and garlic to blender
  11. Thin blender contents as necessary (only to blend) with onion water or chicken broth
  12. Add cilantro and cumin and pulse to break apart (but not to puree) cilantro
  13. Add squashed avocado tossed with lime juice and zest
  14. Mix by hand until incorporated
  15. Let rest for about an hour to completely meld

Serve with chips or pork cracklings.

Find more like this: Appetizers and Sides, Condiments and Sauces, World Cuisine

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